COOKIES on the DR. OETKER website

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Bring together gooey chocolate brownies and delicious chocolate chip cookies in one tasty treat.

24 pieces

Easy to make 60 Minutes



for the recipe Browkies

For the Brownie Mix:

115 g extra dark chocolate
65 g unsalted butter
1 medium egg (beaten)
100 g dark brown sugar
5 ml Queen Vanilla Bean Paste (1tsp)
125 g plain flour
1 tsp baking powder (5g)

For the Cookie Dough:

100 g unsalted butter
75 g caster sugar
1 medium egg (yolk only)
125 g plain flour
1 tsp baking powder (5g)
100 g dark chocolate (chips)




Line 3 baking trays with parchment.


First make up the brownie mix. Break up the extra dark chocolate into a heatproof bowl. Add the butter and place over a saucepan of barely simmering water until melted. Remove from the water and cool for 10 minutes.


Put the egg, sugar and Vanilla Paste in a bowl and whisk until well blended and creamy in texture. Beat in the melted chocolate.


Sift in the flour and Baking Powder and mix until combined


Now make the cookie dough. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk.


Sift the flour and Baking Powder on top and add the chocolate chips. Mix together to form a fairly firm dough.


Divide the mixture into 24 equal portions and roll each into a ball. Cut the balls in half and arrange these spaced well apart on the trays, pressing each half down slightly to make chunky half circle shapes. Chill until required.


When ready to cook, preheat the oven to 180°C (160°C fan). Using a teaspoon, scoop a portion of the brownie mixture and place, overlapping slightly, next to each cookie portion. Press down a little to join the 2 mixtures together then form into an overall rough round shape, but without flattening the brownie part.


Bake for about 15 minutes until risen, just firm and the cookie part is pale golden – the centre of the brownie should remain soft. Leave to cool for 5 minutes then transfer to wire racks to cool. Delicious served warm or cold.